pasta

KALE STORM PREDICTED!

Feeling frail?   Eat some kale! You’ll find vibrant green, deep red and even bright purple  kale from JR organics and Suzie’s Farm at the Pacific Beach Tuesday Farmers’ Market this week. Red Russian, curly green, black, blue Scotch, Lacinato and Red Monarch are a few of our favorites.

Curly green kale combines beautifully with shaved fennel from Suzie’s, olive oil from The California Olive and balsamic vinegar from Bistro Blends, and spinach fettucine from Lisko Imports in this kale and fennel pasta recipe. Bake these tasty, crispy kale chips  with Red Monarch kale - they’re ideal for dipping in original Bitchin Sauce.  Lacinato kale, also known as dinosaur kale (a much more fun name, we think!) is a traditional crop of Tuscany and an essential ingredient in an authentic minestrone. Red Russian kale seems to have a particular affinity for garlic, so sautee it with some as a side dish, or layer it with garlic jack cheese from Springhill Cheese Company and sourdough bread from Belen bakery for a healthy twist on grilled cheese sandwiches.  

Speaking of health, there’s  growing body of evidence that kale is full of particularly potent source of nutrients that reduce the odds of developing several cancers. (But people taking commonly-prescribed blood thinners Warfarin should talk to their doctor before eating large amounts of kale.) A vegetable that’s tasty, versatile, and super healthy.  That’s something to kalebrate!

FEAST OF THE SEVEN FISHES

For Italians, like many Europeans, Christmas dinner's got nothing on the Christmas Eve feast, and in Southern Italy it's all about fish. The Little Italy Mercato on Christmas Eve morning will have all the ingredients you need for that celebration. Oysters, scallops, linguine with clam sauce, sardines, urchins, lobster and more: the Feast of the Seven Fishes is a tradition to warm the hearts of seafood lovers. Whether the seven varieties symbolize the Catholic sacraments or the seven virtues (or perhaps surrender to gluttony, one of the seven deadly sins) it's a delightful tradition. 

Choose your favorite fish from Poppas' Fresh Fish and the peppers from our newest farmer Proios Family Farm and try this Roasted Pepper Crab Soup, or use fresh pasta and olives from Lisko Imports, lemons from Polito Farms, and beans from Suncoast Farm and try Foodblogga Susan Russo's linguine with mixed seafood or tuna and olive pasta. For baccala (salt cod), stop by Mona Lisa on India Street. On Christmas Eve we all eat with the fishes.

Are youwanting to make fresh, healthy dinners but feel overwhelmed by picking out ingredients and putting it all together?? Really, its not that hard if you visit the farmers' market to take advantage of Chard! JR Organics and Vang Farms have beautiful, leavy bunches of red, yellow, and white chard that is bursting with vitamins, carotenes, chlorophyll, and iron. Not to mention it yields delicous brackish flavors and when cooked the leaves release a sweet aftertaste. 

A simple recipe for dinner is to toss some freshmade pasta (Lisko Imports has some delectable handmade fettucines of all flavors) with olive oil, lemon juice, a bit of minced garlic and steamed or sauteed swiss chard. Or try adding a little zest to your breakfast omelets by adding a few stalks of boiled chard. With Autumn really setting in, it's always a welcome idea to cook ahead and make a creamy "beans& greens" soup for ake away lunches. Try this recipe, and make sure to pick up some dried beans from the folks at Sustainable Pantry or Suncoast Farms, a bit of your favorite pesto from Basiltops, and some fresh goat feta cheese from Nicolau Farms. 

Pasta with Mushrooms in Olive Oil

If you don't feeel quite satiated by the time you've wandered the food booths and farm stands and festivities at Festa this Saturday, here's another recipe to get you back in the kitchen, cooking a meal that will bring even more people to the party! Chef David Petrini will be sampling this savory mushroom pasta, and you too can make it with a few quick pit stops at the Mercato. 

If you need olive oil, pick up a bottle of extra virigin from Gianni's Fine Foods. While you're on the block, stop by Kawano Farms and take home a basket of delicious crimini mushrooms. Sautee the mushrooms with a tablespoon of minced garlic, until it turns golden. Add some parmesean cheese from Taste Cheese and a bit of fresh basil from Vang Farms. Layer this delectable mixture over your favorite pasta, al dente. 

Strozzapreti in Pesto di Rucola e Mandorle (AKA: tantalizing, delicious pesto and arugula pasta)

Chef Fabrizio Cavallini from Bencotto Italian Kitchen will make fresh strozzapreti pasta from scratch during the Festa, and if you're sharp, you'll take notes and buy your own ingredients to duplicate his dish at home. You'll need a good amount of flour, extra virgin olive oil either from Marian's or Gianni's stand, fresh eggs from Schaner or Paradise Valley Ranch, and peppery arugula from Vang or Sage Mountain Farm. Also, pick up some raw or roasted almonds from Hopkins AG and a head of fresh heirloom garlic  from Sage Mountain or Maciel & Family. The pesto should be blended together slowly until its a smooth, pasty consistency. The pasta dough should be kneaded together (with just a pinch of salt) until it feels smooth and elastic. 

Enjoy this dish with a nice glass of wine from Mona Lisa's as you recall all the fun events from your day at the Festa!

Summer vegetables are at their peak, and we have to admit we're up to our cheeks in heirloom tomatoes, garlic and eggplant from the likes of Sage Mountain Farms, Maciel Farms and Schaner Farms. So let's revisit the real flavors of mediterranean cuisine. Do as the Romans do this week and set yourself up for a delectable and carbohydrate loaded Italian feast.

We're giving you the freedom to be creative here and let the produce inspire you. Be brave, and be colorful! (We won't blame you if you stop by Mona Lisa, Filippis or Buon Apetito Market on the way home, to pick up a nice bottle of red wine before cooking up a rich, sensational meal.)

CUCINA ROMANA

Summer vegetables are in their peak, and we have to admit we're up to our cheeks in heirloom tomatoes. So let's all take a night off from the fish tacos and craft brews and shop  the Pacific Beach Tuesday Farmers' Market to revisit the real flavors of mediterranean cuisine. Do as the Romans do this week and set yourself up for a delectable and carbohydrate loaded Italian feast.

We're giving you the freedom to be creative here and let the produce inspire you. Be brave, and be colorful! (We won't blame you if you stop by Enoteca Adriano on Cass Street on the way home, to enjoy a nice class of red wine before cooking up a rich, sensational meal.

Start with "antipasto", or appetizers. Toasted bruschetta always pleases crowds and can be served hot or cold as you linger in good conversations. Pick up a fresh baguette from Bread & Cie, rub the slices with garlic, freshly chopped basil from Maciel & Family, and drizzle with organic olive oil from our new vendor, Bari Olive Oil. Now, move on to the first course, "primo". Nicolau Farms has a superb goat cheese gnocchi that you could serve in small portions, just after you've whet your appetite with the antipasto.

Take home a few pounds of heirloom tomatoes from Kawano Farms or JR Organics to make a homemade, spicy red sauce and create something tantalizing with those voluptuous eggplants from Suzie's Farm, or their emerald skinned zucchini.

There are so many options, you might try braising some grass fed beef or pork from SonRise Ranch and serving that over a steamy, buttery squash ravioli pasta from Lisko Imports to combine the secondo (main dish) and contorno (side dish).

Every meal must end with dolce, or sweets, and a juciy nectarine from Smit Orchards, a handful of almonds from Hopkins AG with a scoop of rich, creamy gelato from Gelato Busstop will end your meal in a sugarplum dream…
 

SHOP, DINE, DANCE

On the evening of Saturday, August 13th Amici Park will be transformed for the Italian celebration called Ferragosto. It's the time of year that the Italians take a break from the busy summer harvest to sit back and appreciate the bounty of the land, take a vacation and maybe even throw a festival or two. Visit the Little Italy Mercato in the morning to shop from the bounty that San Diego's summer weather brings to the market, and visit vendors like Italianissimo with their weekly offerings of Italian specialties. Then stay around for Ferragosto (buy your tickets online here) and dance the night away.

In honor of Ferragosto, all things summer-y and Italian oriented, here's a recipe for simple fresh pasta to be eaten and enjoyed al fresco. Start with  3/4 pound of fresh linguini from Lisko Imports and cook just until al dente. In a bowl chop up a pound or so of tomatoes (cherry, grape, heirloom, whatever your heart desires) from Schaner Farms, mix that with a handful each of chopped basil and parsley from JR Organics, a minced red hot chile from Suzie's Farm, a few cloves of Sage Mountain's super fresh garlic, a healthy glug of Marion's olive oil and a big pinch of sea salt from Salt Farm. Thinly slice a few baby zucchini from Tom King Farm and toss with the freshly cooked and drained pasta. Now toss the tomato mixture in and top it all with a generous dusting of Pecorino Toscano from Taste Cheese. Mangia bene!

FRESH AND DIRECT

The days are getting longer and we can think of no better way to spend those extra daylight hours than shopping and strolling the North Park Farmers' Market. Come join your neighbors as they mingle with chefs, farmers and purveyors. Frenchie's Crepes and Salvadorean Pupusas are the perfect stop for an exciting after work meal when you're too tired to cook. Do like the local chefs do and create your own market pasta with help from Lisko Imports and a saute of the latest veggies from R&L Farms, maybe some grilled and sliced chicken from Da La Ranch too? Poppa's got your fresh fish for tacos, perfect when kicked up with a dollop of chipotle Bitchin' Sauce. Grab some strawberries from JR Organics, oranges from Paradise Valley and apples from Smit Orchards to make a simple fruit salad. Come and enjoy the fresh air, sunshine and endless possibilities!

KEEP IT SUPER SIMPLE

Fresh is flavorful. When you buy the freshest ingredients there's really no need to dress them up and get too fancy. You want to let them each shine in their wholesome goodness. An avocado from Rancho Mexico Lindo smeared on toasted bread from Belen Bakery is a great example of our KISS (keep it super simple) mantra. Kawano Farms early season corn needs little more than a quick bath in boiling water and a swipe of butter or sprinkle of salt, or slice it raw off the cob and add it to your salads. Suzie's Farms and kawano Farms have strawberries so sweet they make a perfect dessert without any additions. Celebrate the bounty of the season with less time cooking and more time eating together.

Here's a dinner idea that's quick, simple and farm fresh: Cut beets from Maciel & Family in chunks, toss in olive oil and sprinkle with salt and pepper, and roast for about 30 minutes. While they're cooking, chop the beet greens and bring water to a boil. When beets test tender, saute greens for a few minutes in garlic infused olive oil from Bistro Blends and boil fresh ravioli from Lisko Imports for just 2 minutes. Top ravioli with greens and beets and a dusting of Parmigiano Reggiano from Taste Cheese. Dinner!